Danche - Lot 1
MEET THE PRODUCER | You're probably getting pretty used to seeing Negusse Debela's name on our menu - he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia. Prior to 2008, Negusse was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pourover at a café in Minnesota that changed the trajectory of his career - and the object of his entrepreneurial spirit.
Established in 2008, Negusse's new endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods.
TRUST THE PROCESS | This lot, composed of indigenous landrace varieties, is the first of the season from Wate Danche, and it was processed as a traditional washed coffee. No fancy co-fermentation happening here, folks - just the traditional washed processing method, executed perfectly.
TAKE A SIP | This cup of coffee really embodies everything we love about washed Ethiopian coffees: it's floral, sweet, citric, and delightful. With notes of soft florals, candied orange, yellow peach, and black tea, this coffee is everything we expect a washed Ethiopian coffee to taste like - and nothing that we don't. It's a straight-over-the-plate, really lovely example of a coffee that is dear to our palettes, from a washing station that's close to our hearts.
Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia
Producer | SNAP Specialty Coffees
Farm | Wate Danche
Process | Washed
Variety | Indigenous landraces
Elevation | 2000 - 2300 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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Please place your order the day before the roast day you would like your order shipped on.